- Portion size 8 servings
Preheat oven to 350°F (180°C).
Cranberry Vinaigrette: In bowl, whisk together cranberry cocktail, vinegar, shallot, Dijon mustard, maple syrup, salt and pepper; slowly whisk in oil. (Make-ahead: Cover and refrigerate for up to 1 day; whisk before using.)
Spread pistachios on baking sheet; toast in oven for 5 to 7 minutes or until fragrant; let cool. Coarsely chop and set aside. (Make-ahead: Store in airtight container for up to 3 days.)
In large skillet cook pancetta for about 5 minutes or until lightly browned and crisp; transfer to paper towels to drain. Crumble into small pieces.
In large salad bowl, toss baby fris?greens with cranberry vinaigrette. Add pistachios and cranberries; toss again. Sprinkle with pancetta.